Warm marinated olives

Warm marinated olives

Smith & Daughters
Bonnie Savage

Before you write this recipe off, these olives are not ‘just olives’. Dare you not to eat the entire pan.


Quantity Ingredient
1 lemon, thinly sliced
6 garlic cloves, peeled
2 jalapenos, halved lengthwise, keeping the stem intact, (or any chilli you like)
4 thyme sprigs
1 teaspoon fennel seeds
1 teaspoon coriander seeds
2 fresh bay leaves
1 teaspoon whole black peppercorns
vegetable oil, enough to cover the olives in whatever jar or container you choose
500g large whole green olives, (we love using Queen olives, as they are super fleshy and juicy)


  1. Place all of the ingredients except the olives in a medium-sized saucepan over low heat, and cook until small bubbles begin to appear around the lemon and garlic – the oil should be just a little too hot to keep your finger in the pan.
  2. Put the olives in a large clean jar or container and pour over the infused oil along with all the yummy bits.
  3. Seal and set aside in a cool, dry place to let the flavours develop. You could eat the olives the next day, but to really get the most out of them, let them hang out in the infused oil for at least 3 days.
  4. Add the desired amount of olives to an appropriate-sized frying pan or saucepan along with some of the infused oil. Warm through over a low heat, then serve.
  5. Orrrrrrrr, to make them way more awesome, add a fresh batch of lemon, garlic, jalapeño and herbs to the pan while heating up the olives. Add as much as you feel works with the amount of olives you have chosen to heat up.
  6. Serve straight away in a beautiful bowl, using some of the infused ingredients for garnish.
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